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–+ servings
Catfish Opelousas

Indulgent Catfish Opelousas with Creamy Cajun Sauce

Discover the rich flavors of Catfish Opelousas, a delightful blend of Cajun spices and creamy sauce that brings the heart of Louisiana to your dinner table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Catfish Can substitute with snapper or black drum.
  • ¼ cup Unsalted butter Use coconut oil for dairy-free.
  • 1 teaspoon Cayenne pepper Adjust for heat preference.
  • 1 teaspoon Black pepper
  • 1 teaspoon Seasoned salt
For the Sauce
  • 1 medium Onion Shallots work for milder taste.
  • 3 cloves Minced garlic Adjust based on preference.
  • 1 cup Heavy cream Use coconut cream for dairy-free.
  • 1 cup Shrimp stock Vegetable stock for vegetarian.
  • 1 cup Crawfish tails Can be omitted for vegetarians.
  • 1 cup Shrimp Optional but recommended.
  • 1 cup Crab meat Imitation crab as a budget-friendly alternative.
  • ½ cup Fresh oysters Can be omitted.
  • 2 tablespoons Lemon juice Fresh is best.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • ½ teaspoon Dried oregano
  • ½ teaspoon Dried thyme
  • 1 tablespoon Fresh parsley Optional garnish.

Equipment

  • Cast iron skillet

Method
 

Preparation Steps
  1. Pat the catfish fillets dry with paper towels. Season both sides with a Cajun spice blend. Allow to rest for 10 minutes.
  2. Heat a cast-iron skillet over medium-high heat, add butter until bubbling. Cook catfish fillets for 3-4 minutes on each side until blackened. Transfer to a plate to keep warm.
  3. In the same skillet, reduce heat, add remaining butter, onions, and garlic. Sauté for 2-3 minutes until fragrant.
  4. Pour in shrimp stock, heavy cream, and lemon juice. Stir and bring to a gentle simmer, about 2-3 minutes until thickened.
  5. Fold in crawfish, shrimp, crab meat, and oysters. Cook for 5-7 minutes or until shrimp are opaque.
  6. Place blackened catfish on plates and spoon the Opelousas sauce over them. Garnish with parsley.
  7. Serve immediately with sides like dirty rice or coleslaw.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, keep catfish and sauce separate when storing leftovers to maintain texture.

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